What's Cooking?

[rps]

Large bone-in veal chop is headed to the sous vide to spend time at 130. At meal time, while I sear the chop, I will pan roast asparagus and make a mushroom sauce for the chap.

Film at 11.

[snagged in outlet 3]

On May 23, 2018 at 8:22 PM, ness said:

So, I took the marinade Chief posted a couple days ago, and made it the foundation of an ‘Asian’ meal. Chicken tenders marinated in soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil and some hot sauce and cooked on the Weber. Made some rice with diced mushrooms and added some hoisin sauce and butter at the end. Also had some bok choi, hakeuri turnips and green onions from my weekly CSA pickup. Braised them in some sesame oil with sherry and a little hoisin. Spinach and bagged green salad with Good Seasons Italian dressing doctored up with some soy sauce. Really tasted good to us, which is a little bit of luck because I was mostly winging this.  Although some might say the season isn’t here yet, we broke the rules and had a very nice Marlborough district Sauvignon Blanc. 

 

Gave up on the deck pics eh???

[ness]

1 hour ago, snagged in outlet 3 said:

Gave up on the deck pics eh???

Yeah—the wall looks better, don’t you think? 😄

[rps]

When I opened the asparagus, they had gone south. Way south. They went to the bin.

Thinking quickly, I put some small potatoes to simmer.

Veal, potatoes in butter with parsley, and mushroom sauce.

[rps]

Another day - another menu. Flank steak, grilled, with garlic sauteed spinach some tots.

[ness]

8 minutes ago, rps said:

Another day - another menu. Flank steak, grilled, with garlic sauteed spinach some tots.

Love the great flavor of flank steak. 

[rps]

9 minutes ago, ness said:

Love the great flavor of flank steak. 

As do I. I enjoy flank and skirt as much as rib eye and strip.

[snagged in outlet 3]

Anybody have or see a rib cap steak?  I saw it on a cooking show and it looked awesome.  I've never seen one in a store.

[rps]

2 hours ago, snagged in outlet 3 said:

Anybody have or see a rib cap steak?  I saw it on a cooking show and it looked awesome.  I've never seen one in a store.

New to me.

 

[snagged in outlet 3]

They cut the cap off a ribeye and roll it up and tie it.  Lots of fat in that cut.  Yum